QUICK QUICHE LORRAINE


1 can Pillsbury refrigerator crescent rolls
1 egg, beaten
1 c. evaporated milk
1/2 tsp. salt
1/2 tsp. Worcestershire sauce
1 c. grated Monterey Jack cheese
3 1/2 oz. can French fried onions
9 slices crisp bacon

Unroll and separate dough into 8 triangles. Place in a 9 inch glass pie pan, pressing pieces together to form a crust. Combine egg, milk, salt and Worcestershire sauce. Stir in cheese. Sprinkle half of the onions over unbaked crust. Pour egg mixture over onions and sprinkle remaining onions and all of the bacon on top last. Bake at 325 degrees for 25-30 minutes. Allow to cool before serving.

CHICKEN FAJITAS

4 boneless skinless chicken breasts
1/4 stick butter
1 cap full Mrs. Dash (regular or chipotle)
1 large onion
1 green pepper
1/4 brown sugar
lettuce, tomato, sour cream, guacamole, cheese, tortillas

Slice chicken into long strips, place in pan with half of the butter and Mrs. Dash. Cook until done and lightly browned. Stir in a small amount of water or chicken broth and the brown sugar. Cook until caramelized.
Chop the pepper and onions into strips and rings, sauté in a separate skillet with the remaining butter. Cook until onions are caramelized and peppers have crispy edges.

These fajitas are really easy to make and a little different because they're sweet and spicy.


GARBAGE CAKE

1 box yellow cake mix
1 can crushed pineapple
1 lg. can any flavor pie filling
2 sticks butter

Spread pie filling and pineapples on the bottom of an 9 x 13 inch cake pan. Pour dry cake mix on top and spread melted butter on top of this. Bake at 400 degrees for 1 hour.


PEANUT BUTTER BARS

2/3 cup brown sugar
1/2 cup peanut butter, smooth or chunky
1/2 cup chopped peanuts, walnuts or pecans
6 tablespoons unsalted butter, softened
2 eggs
1 1/2 teaspoons vanilla extract
3/4 cup whole wheat flour
1 1/2 teaspoons baking powder

Preheat oven to 350°F.
Brush or spray a 9 inch square pan with butter or Pam.

In a food processor or mixer, combine sugar, peanut butter, butter, eggs, and vanilla. Stir in baking powder and flour.

Mix or pulse only until combined. The dough should be stiff.

Transfer mixture into buttered pan, spreading evenly to corners; smooth the top.

Bake for approximately 20 minutes, or until a toothpick inserted into the center comes out clean.

Let cool on a wire rack for 5 minutes, then run a butter knife along outer edge. Cut into serving size portions. Let cool completely before wrapping individually in plastic wrap. Store in an airtight container or freezer if storing for more than 3 days.